Buttercream icing

BUTTER CREAM ICING

BUTTER CREAM – a soft mixture of butter and sugar that is used as a filling or frosting for cakes. Buttercream, in its most simple form, is a mixture of butter and sugar that has been creamed together to make a fluffy frosting. Buttercream is used for filling, icing, and decorating cakes and pastries.

INGREDIENTS

• Butter – ¼ cup [ at room temperature not melted ]
• Icing sugar – 1 cup
• Milk – 1 tsp
• Clear essence – any flavour few drops .
• Food colour as you want.

PREPARATION

Sieve the icing sugar twice through a very fine sifter .

METHOD

Take the butter in a mixing bowl.

Beat it with a beater for 3 minutes .

Add the essence and again beat it for 2 – 3 mins till light ,fluffy and pale in colour.

Add ¼ cup of icing sugar mix well with a spatula and again beat for 30 seconds .

Again add ¼ cup of sugar ,mix with a spatula and beat for few seconds .

Repeat the procedure with all sugar .[1/4 cup at each time ]

Add 1 tsp of milk and beat till you get the right consistency .[ if you feel the cream is very stiff then you can add 1 more tsp ]

Don’t overbeat .

Once done cover and keep .

You can refrigerate ,while using bring it to room temperature .

 NOTES

1. Add sugar little by little.
2. After adding sugar , first mix with a spatula then beat else the sugar pwdr will blow.
3. Keep scraping the sides of the mixing bowl while beating .
4. You can use powdered sugar but it will be of grainy texture .
5. Use butter of good quality. I have used amul.
6. Butter has to be at room temperature, but it should be stiff not melted ,if it is very soft then refrigerate for sometime.
7. Sift the icing sugar 2 – 3 times.
8. Instead of milk some add fresh cream.
9. You can store leftover butter cream in an airtight container for a week in refrigerator and in freezer for mnths. Before use just bring to room temperature and rewhip it once.

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